There are three main reasons why wa

There are three main reasons why waterholding capacity is
important. First, the drip or exudate that results from poor WHC
detracts from the appearance of the meat. This is especially so in
modern retail packs where drip tends to collect, rather than draining
away, and despite the frequent inclusion of absorbent pads in the
bottom of trays to soak up the liquid. Second, loss of drip leads to
weight loss in fresh meat, and in processed meats poor WHC may
reduce water retention and therefore yield of product. Third, WHC is
thought to influence the perceived juiciness of fresh meat after cooking.
Meat with low WHC loses a lot of fluid in cooking and may taste
dry and lack succulence. Problems with the colour and WHC of the
lean are exemplified by the extreme conditions referred to as PSE (pale,
soft, exudative) and DFD (dark, firm, dry) meat and which will be
described later. The chemical composition of the lean, in particular its
protein content may be important in determining the yield and quality.
water holding capacity
of processed products.

Results (Indonesian) 1:

Ada tiga alasan utama mengapa waterholding kapasitaspenting. Pertama, menetes atau eksudat yang dihasilkan dari WHC miskindapat mengurangi munculnya daging. Ini sangatPaket ritel modern yang mana menetes cenderung mengumpulkan, daripada pengeringanpergi, dan meskipun sering dimasukkannya penyerap bantalan dibawah nampan untuk menyerap cairan. Kedua, hilangnya menetes mengarahberat badan dalam daging segar, dan daging olahan WHC miskin mungkinmengurangi retensi air dan karena itu menghasilkan produk. Ketiga, WHC adalahberpikir untuk mempengaruhi juiciness dirasakan daging segar setelah memasak.Daging dengan rendah WHC kehilangan banyak cairan dalam memasak dan mungkin rasakering dan kurangnya kelembapan. Masalah dengan warna dan WHC dariLean dicontohkan oleh kondisi ekstrim yang disebut sebagai PSE (pucat,lembut, AMD eksudatif) dan DFD (gelap, perusahaan, kering) daging dan yang akandijelaskan nanti. Komposisi kimia dari ramping, khususnya yangkandungan protein mungkin penting dalam menentukan hasil dan kualitas.kemampuan mengikat airproduk olahan.